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Lamb steamed with red-hot stones in a sealed pot — a dramatic outdoor dish for Mongolian celebrations.
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Khorkhog is cooked by putting red-hot stones into a large sealed container with lamb and vegetables, letting the stones' heat steam everything slowly. It's often made for celebrations and guests, and afterward the hot stones are passed from hand to hand to warm the palms and wish for good luck — a dish that embodies nomadic food culture.
Heat cooking stones in a fire until red-hot.
Layer lamb, vegetables, salt, and water in a big pot, alternating with the hot stones.
Seal the lid tightly and heat the pot over the fire.
Steam for 1–1.5 hours, shaking the pot now and then.
Remove the stones and pile the meat and vegetables on a platter.